Best Chicken Puffs Recipes

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CHAMPION CHICKEN PUFFS

Steps:

• In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

CURRIED CHICKEN CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

BAKED CHICKEN CURRY PUFFS

Steps:

• Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
• Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
• In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
• Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
• Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
• When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
• Set the spice mixture aside (when cooled, store in a jar).
• Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
• Add 1 1/2 tablespoons of the spice mix to the chicken.
• If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
• Add the garlic and cook for a further minute.
• Return the chicken and spice mix, and the drained potatoes to the saucepan.
• Cook for a further minutes until all ingredients have mixed in together.
• Add in the sugar and salt, and stir.
• Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
• Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
• When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
• Fold square in half, and pinch edges together to form a triangle shape.
• Place triangles on an oven tray, and spray with oil.
• Cook for 10-15 minutes until golden brown.

GARLIC CHICKEN PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir chicken, cream cheese, and garlic powder together.
• Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
• Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

CHICKEN SALAD IN SWISS CHEESE PUFFS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
• In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
• Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
• Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
• Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.

CHICKEN SALAD PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

GOLDEN CHICKEN SALAD PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

CHICKEN SALAD PUFFS II

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine the water and butter with 1/8 teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semi-translucent ball. Remove from the heat and allow to cool for 10 minutes.
• Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.
• Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.
• To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, 1/2 teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs, and spoon the chicken filling inside. Replace the tops before serving.

SWISS CHEESE CHICKEN PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.

CHICKEN CREAM CHEESE PUFFS

Steps:

• Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.

BUFFALO CHICKEN CRESCENT PUFFS

Steps:

• Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
• Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
• In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

CHEESY CHICKEN SPINACH APPETIZER PUFFS

Steps:

• Need Mini Cup Cake Pans).
• Grind chicken breast in food processor until consistency of ground meat.
• Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
• Rough chop artichoke hearts until they are 1/8" pieces and set aside.
• Chop onion to a 1/4" dice and mince garlic cloves.
• Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
• Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
• Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
• Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
• Remove from heat and allow to cool to room temperature.
• Once room temperature is achieved, stir in the sour cream.
• Place in refrigerator and allow to cool completely about 15 minutes.
• Once chicken mixture is completely cool heat oven to 375 degrees F.
• Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
• Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
• Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
• Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
• They are done once golden brown on top and will just pop right out of the pan.
• Enjoy!

BBQ CHICKEN PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
• Cut puff pastry along the creases into 3 separate rectangles. Place onto a lightly floured surface. Roll 1 rectangle to 1/8-inch thickness using a lightly floured rolling pin. Cut pastry into 8 circles about 2 1/2 inches in diameter. Repeat with the other 2 rectangles.
• Press pastry circles into the greased muffin cups. Place 1 square of cream cheese in the bottom of each cup.
• Mix shredded chicken, barbeque sauce, and red pepper flakes together in a bowl. Spoon about 2 teaspoons of the mixture into each cup until level with the top of the cup.
• Bake in the preheated oven until pastry is golden brown and filling is heated through, 20 to 25 minutes. Spoon 1 teaspoon Cheddar cheese on top of each pastry 3 minutes before removing from oven.

ROASTED GARLIC CHICKEN PUFFS

Steps:

• 1. Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until the garlic is browned real well.
• 2. Place remaining ingredients into a mixing bowl and add warm chicken mix and incorporate. Spoon 2-3 tablespoons of filling into canned crescent rolls and cook as directed on the can.
• 3. It is better to over stuff the rolls and have it ooze out from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

CHICKEN CORDON BLEU PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in Parmesan cheese, lemon juice, seasoned salt and mustard; remove from heat. Stir in chicken, ham and Swiss cheese. , On a lightly floured surface, unfold puff pastry. Roll each pastry out into an 11-inch square. Cut each pastry into fourths. Place in 8 greased jumbo muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Divide chicken mixture among cups. Bring pastry corners together and pinch to seal., Bake until golden brown, 20-25 minutes.

CHICKEN ENCHILADA PUFFS

Steps:

• Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
• Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
• Remove the chicken to the cutting board to cool.
• Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
• Add a little more oil if necessary.
• Saute until the onions are soft.
• Add the garlic and cook until just starting to brown.
• Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
• As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
• Add the crushed tortilla chips.
• Continue to cook until almost all of the liquid is evaporated.
• Taste and adjust the seasoning with salt and pepper.
• Remove from the heat and chill completely in the refriegerator.
• When the mixture is cold, add the grated cheese and mix well.
• Dust your counter with a little flour and spread out the puff pastry.
• Lightly brusth the pastry with the egg/water mixture.
• This will help seal the folded puff.
• Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
• Place one tablespoon of fimly packed filling into the center of each square.
• Fold corner to corner, and crimp with a fork.
• Pat on a sprayed cookie sheet about one inch apart.
• Cover and refrigerate until party time.
• Preheat oven to 400.
• Bake for 15 to 20 minutes or until golden brown.
• Serve with your favorite salsa.

CHICKEN PUFFS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside., In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.